a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. When boiling add the rigatoni and cook until tender, 12 mins. b) Once cooked, drain in a colander, pop back in the pan and drizzle with olive oil so it doesn't stick together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Pick the rosemary leaves from their stalks and finely chop (discard the stalks).

a) Pop a large frying pan on medium high heat (no oil). When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. b) Once browned, add the mushrooms, stir together and cook until browned, 3-4 mins more.

a) Add the garlic and rosemary and stir though, cook for 1-2 mins more. b) Add the vinegar to the pan and allow it to evaporate, 1-2 mins. Then stir in the creme fraiche, stock powder and water (see ingredients for amount).TIP: Add a splash of water if it gets too thick.

a) While the sauce simmers for 2-3 mins have quick tidy. b) Once the sauce is cooked, stir in half the grated hard Italian cheese. Taste and add salt and pepper if you feel it needs it.

Once everything is cooked, add the pasta to the sauce and stir to combine. Divide the pasta among plates and sprinkle on the remaining hard Italian cheese. Enjoy!